Love Thai soup? You’ll LOVE this Thai Coconut Chicken Soup! It’s very healthy and easy to make. All you need is broth, coconut milk, chicken and seasoning!
Thai Coconut Chicken Soup
Ingredients
- 1 Tablespoon Coconut Oil
- 2 Tablespoons Grated Ginger
- 4-6 Tablespoons Thai Red Curry Paste
- 6 Cups Chicken Bone Broth
- 3 Tablespoons Fish Sauce
- 1 Tablespoon Coconut Sugar
- 2 (14 ounce) Cans Coconut Milk – please use BPA free coconut milk
- 1 Pound Boneless, Skinless Chicken Breast, sliced into 1 Inch Strips
- 3 Tablespoons Fresh Lime Juice
- 1/2 Cup Fresh Cilantro Leaves
- salt and pepper to taste
Instructions:
- Heat oil in large Dutch oven over medium heat until simmering. Stir in the ginger and curry paste and cook for one minute. Add 1/2 cup bone broth and stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce, and unrefined sugar. Bring to a simmer and cook, partially covered for 15 minutes.
- Stir in the coconut milk and chicken. Summer until the chicken is cooked, about five minutes. Stir in the lime juice and season with salt and pepper.
- Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!
Thai Coconut Chicken Soup
Ingredients
- 1 Tablespoon Coconut Oil
- 2 Tablespoons Grated Ginger
- 4–6 Tablespoons Thai Red Curry Paste
- 6 Cups Chicken Bone Broth
- 3 Tablespoons Fish Sauce
- 1 Tablespoon Sugar
- 2 (14 ounce) Cans Coconut Milk – please use BPA free coconut milk
- 1 Pound Boneless, Skinless Chicken Breast, sliced Into 1 Inch Strips
- 3 Tablespoons Fresh Lime Juice
- 1/2 Cup Fresh Cilantro Leaves
- salt and pepper to taste
Instructions
- Heat oil in large Dutch oven over medium heat until simmering. Stir in the ginger and curry paste and cook for one minute. Add 1/2 cup bone broth and stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce, and unrefined sugar. Bring to a simmer and cook, partially covered for 15 minutes.
- Stir in the coconut milk and chicken. Summer until the chicken is cooked, about five minutes. Stir in the lime juice and season with salt and pepper.
- Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!
Chachairis
January 3, 2014 at 7:38 pmWe made this soup vegetarian using veggie broth and a pound of mushrooms instead of chicken. While the curry paste is simmering we added the mushrooms and added potatoes when the chicken was supposed to be added.
Debbie @ Easy Natural Food
October 20, 2011 at 10:02 pmThis looks really good, I love Thai-style soups. I’m going to be hosting a blog carnival specifically for soups, stocks and chowders, starting this Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.
http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie